Traditional Mexican Sopa de Fideo Recipe
User Reviews
3.7
Traditional Mexican Sopa de Fideo Recipe
Description
Traditional Mexican Sopa de Fideo Recipe features toasted thin noodles simmered in a pureed tomato, onion, and garlic broth, enhanced by homemade chicken stock. Toasting the noodles until brown before adding the tomato puree adds depth and a slightly nutty taste. Linen the broth with subtle seasonings like cumin and oregano for gentle herbal notes. The soup is cooked gently to blend flavors and maintain the broth's clarity.
The soup's flavor balances the umami of the chicken broth, the acidity and sweetness from the tomatoes, and the aromatic toasted noodles. Lime juice squeezed at serving adds a bright, sharp contrast, while avocado slices enrich the mouthfeel without overwhelming the delicate broth.
Serve this soup warm with wedges of lime and avocado slices on the side. It can be a light lunch or accompaniment to more substantial Mexican dishes. The recipe allows substitution with different noodle types and broth variations to suit availability and diet.
This recipe suggests straining the chili puree for a smooth texture and adjusting salt based on broth saltiness. It also offers faster preparation options using tomato paste and store-bought broth or vegetarian alternatives.
Ingredients
- 8 ounce fideo noodles thin spaghetti, vermicelli, or angel hair pasta work well, package
- 2 plum tomatoes Roma tomatoes
- 1 clove garlic
- ¼ white onion medium
- ¼ cumin optional to add to broth, ground
- ½ tsp. Mexican oregano optional to add to broth
- 4 lime
- 1 avocado optional for garnish, ripe, sliced thin
- 8 cups chicken broth homemade
- 3 tbsp. vegetable oil or olive oil
- salt about 1tsp. will be needed depending on the chicken broth you use, to taste
Instructions
Preparation
- Cut the tomatoes in half and remove the seeds. Puree the tomatoes, onion, and garlic and set aside.
- Preheat 3 tbsp. of vegetable oil to medium-hot. Add the noodles and stir to coat with oil. Continue stirring until the noodles have started to brown.
- Strain the pureed tomatoes, onion, and garlic into the noodles. Notice the color of the noodles. Some of them should be very brown. The browned noodles add depth of flavor to the soup.
- Add the chicken broth and stir.
- Bring the soup to a boil. Cover and reduce to low heat. Cook for 10 minutes.
- Check the salt and adjust to taste before serving.
Serving
- Serve your soup with a couple of lime halves. A squirt of lime brings the flavors together. A little chopped avocado is a nice touch.
Notes
- Thin spaghetti or vermicelli noodles broken into 1-inch pieces can replace fideo noodles if unavailable.
- Canned low-sodium chicken broth or vegetable broth can be used in place of homemade chicken broth for convenience or dietary preference.
- A quicker version substitutes ½ cup tomato paste and 8 cups water for the blended tomato mixture to save time.
- Garnish with chopped avocado and queso fresco for an extra layer of creaminess and traditional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 469kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Sodium | 168mg | 7% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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